Creamy Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Lettuce Wraps

Enjoy a light yet satisfying meal featuring tender, hard-boiled eggs combined with a creamy touch of Greek yogurt and a crisp crunch from celery and green onions. This dish is enveloped in fresh romaine lettuce leaves, offering a refreshing, nutrient-packed alternative for any meal.

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NUTRITION

409kcal
Protein
35.5g
Fat
25.6g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g)

2 tbsp Nonfat Greek Yogurt (30g)

1 stalk Celery (40g), chopped

1 Green Onion (15g), chopped

1 tsp Dijon Mustard (5g)

4 Romaine Lettuce leaves (160g)

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PREPARATION

  • 1

    Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until hard-boiled.

  • 2

    Once cooked, drain the hot water and transfer the eggs to an ice bath to cool. Peel the eggs once cooled and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Mix gently until well combined.

  • 4

    Stir in the chopped celery and green onion, then season with a pinch of salt and freshly ground pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate. Spoon the creamy egg salad onto each leaf, wrapping them up for an easy, handheld meal.

Creamy Egg Salad Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Lettuce Wraps

Enjoy a light yet satisfying meal featuring tender, hard-boiled eggs combined with a creamy touch of Greek yogurt and a crisp crunch from celery and green onions. This dish is enveloped in fresh romaine lettuce leaves, offering a refreshing, nutrient-packed alternative for any meal.

NUTRITION

409kcal
Protein
35.5g
Fat
25.6g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g)

2 tbsp Nonfat Greek Yogurt (30g)

1 stalk Celery (40g), chopped

1 Green Onion (15g), chopped

1 tsp Dijon Mustard (5g)

4 Romaine Lettuce leaves (160g)

PREPARATION

  • 1

    Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until hard-boiled.

  • 2

    Once cooked, drain the hot water and transfer the eggs to an ice bath to cool. Peel the eggs once cooled and chop them roughly.

  • 3

    In a medium bowl, combine the chopped eggs with nonfat Greek yogurt and Dijon mustard. Mix gently until well combined.

  • 4

    Stir in the chopped celery and green onion, then season with a pinch of salt and freshly ground pepper to taste.

  • 5

    Lay out the romaine lettuce leaves on a plate. Spoon the creamy egg salad onto each leaf, wrapping them up for an easy, handheld meal.